Description

Soft, gluten-free pumpkin cookies that you know are healthy – but no one else will guess. Bring them to any party and you won’t bring any home!

Ingredients

Units Scale

2 cups butter or coconut oil* or palm shortening, solid but soft
1/2 c. + 2 Tbs. honey
2 c. homemade pumpkin puree (squash works, too!), drained of excess water**
4 eggs
2 tsp. vanilla
4 c. GF flour blend (see above for a recipe for homemade or use Bob's)
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp.nutmeg
1/2 tsp. allspice
1 tsp. salt
2 c. chocolate chips

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Instructions

Preheat Oven to 350°F.
Cream fat and honey.
Add pumpkin, eggs and vanilla; beat well.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon nutmeg, allspice, and salt (Use the code kitchenstewardship for 15% off of your first purchase). (Sometimes I cheat on this and just add the dry ingredients on top of the wet, all together, then mix. It works too!)
Add dry mixture to the batter; mix well.
Stir in chocolate chips.
Drop rounded teaspoonfuls two inches apart on a lightly greased cookie sheet or ungreased baking stone. I don’t have a fancy cookie scoop (found on Amazon), so I actually use two regular spoons. The cookie dough would probably measure 1.5-2 tablespoons. If you have a metal spatula and stainless steel cookie sheets (also on Amazon), you don’t have to grease them up either.
Bake for 15 minutes.
Cool 2-3 minutes on the pan before removing to a wire rack to cool completely before storing. I won’t tell if you taste one while they’re hot…

Notes

*Use refined coconut oil (use the code STEWARDSHIP for 10% off at that site!) unless you’re willing to have a hint of coconut flavor in the cookies. Unrefined works fine too though, as does any mixture of the options for the fat.

**If your puree is very dry, add a bit of water to the puree to loosen it up OR add another 1/4-1/2 cup puree to the cookies. The more moisture you add, the more “cake-y” the cookies will feel. The puree should look at least as moist as canned pumpkin (see photo below) and can be slightly more moist. Canned pumpkin works as well – just dump in a 15-oz. can and you’re good to go.

If you’re a huge fan of autumn spices, add an additional teaspoon of cinnamon and a 1/2 teaspoon (or whole teaspoon) of cloves.